Method

1.

For the chocolate ice-cream, place chocolate and milk in a saucepan and heat gently; stirring until smooth. Allow to cool. Beat sugar and egg yolks until thick and pale. Stir in cooled chocolate mixture, then strain. Cook the custard over s gentle heat until thickened.

2.

Pour into a bowl to cool; stirring occasionally. Whip the cream into soft peaks and fold into cooled chocolate mix. Churn in ice cream maker. Fold through raisins. Then transfer to an airtight container to harden in freezer.

3.

For the coffee ice cream, in a heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container to harden in freezer.

4.

For the chocolate hazelnut cake, preheat oven to 150°C. Using a 22cm round tin grease and line base and sides. Break eggs into a heatproof bowl, add hazelnut liqueur. Stand over a pan of gently simmering water. Using an electric beater beat on high speed for 7 minutes until mixture is light and fluffy. Remove from heat. Using a metal spoon, quickly and lightly fold melted chocolate and nuts into egg mixture until just combined. Fold in whipped cream and pour into prepared tin. Place tin into shallow baking dish. Pour in enough hot water to come halfway up side of tin. Bake until just set (about 45 minutes). Remove tin from baking dish. Cool to room temperature.

5.

For the Italian meringue, combine water and sugar in a saucepan; cook stirring until sugar is dissolved. Bring to the boil. Boil for 3-4 minutes or until thickened.